Matt Baumann took a career leap from tax lawyer to fish smoker. Last December he and his brother, Ben, visited their parents in Michigan, and tested a new smoker with salmon and trout. “We couldn’t believe how good it turned out,” says Baumann. On the long car ride back to Boston, Baumann devised a plan to start a wholesale fish smoking venture. “I always wanted to run my own business,” he says. The budding entrepreneur overhauled a barn in Sudbury and launched Matt’s The Amazing Smokehouse, offering salmon fillets (4 ounces for $9) and smoked bluefish dip (8 ounces for $9). Baumann brines wild Alaskan coho and sustainably harvested Canadian salmon, and smokes slabs with cedar and hickory woods. Thick, moist fillets come in lemon dill, a mild spice rub, and a spicier Cajun style. Chatham bluefish is lightly smoked in pecan wood, which imparts a bacon-like flavor, says Baumann, who is not only the smoker but also the prep cook. Available at American Provisions, 613 East Broadway, South Boston, 617-269-6100; Dave’s Fresh Pasta, 81 Holland St., Somerville, 617-623-0867; Wilson Farms, 10 Pleasant St., Lexington, 781-862-3900; Wednesdays at Davis Square farmers’ market, Thursdays at Dewey Square, Sundays at SOWA; or go to www.theamazingsmokehouse.com.
ANN TRIEGER KURLAND